Slow Cooker Breakfast

Kim Cleaves


Make the night before when you have a house full of company staying the night. It'll be ready when you wake up in the morning. All you'll have to do when you get up is make some coffee.

★★★☆☆ 14 votes
10 - 12
30 Min
8 Hr
Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really flavorful breakfast. I think the addition of peppers and onions to the O'Brien potatoes makes it really good.

We all know potatoes + anything = wonderful!


32 oz
bag of frozen O'Brien style hash browns, defrosted , rinsed and patted dry
1 lb
sausage, bacon or ham (or any combo you like)
1 medium
onion, diced
bell pepper, diced (use whatever color you like best)
3/4 c
milk, 2%
3/4 c
sour cream
1 tsp
dry mustard
1 tsp
garlic powder
salt and pepper to taste
2 c
cheddar cheese, shredded


1Cook meat, drain and crumble. Set aside. Save a bit of the oil and add onion and peppers. Cook until onions are soft.
2Spray 6 qt. slow cooker with non-stick spray or use liner for slow cooker.
3Put in half the potatoes, meat and vegetables in the slow cooker. Sprinkle with half the cheese. Repeat.
4Mix together eggs, milk, sour cream and seasonings. Pour this mixture over the top of ingredients in crock pot.
5Cook on low for eight hours.
6I make this for our family when we are up at the cabin for holiday weekends. It's nice to not have to prepare a huge breakfast in the morning. Just turn it on before you go to bed and it's ready when you wake up. Hope you enjoy!!

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy